I’ve tried to make the Golden Butter Cream Cake into cupcakes and it didn’t work out. The tops weren’t peaked and kind of slanted and the paper would peel away. I think because it’s a very buttery and heavy batter it doesn’t work that well. It’s very tasty though!

NERVOUSCHEF:
Good afternoon to you. I am sorry to learn of your baking disappointment. I just had 2, of them myself. I can only state
my opinion as I am not in your kitchen with you while you are mixing your ingredients. I honestly believe these failures that have been fully described in these types of cakes lately is because the cake structure is not fully developed. It is a odd way to mix, but it must be utilized because these recipes are un~balanced if they were going to be mixed employing the popular “CREAMING MIXING method.”. If you should decide to try again, consider mixing for a much longer time to develop the gluten structure. Also being that the liquid (Eggs & Cream) is a bit much for the flour to absorb.
My contention is this my friend…when mixing in the eggs, scramble them & mix them in by spoon feeding it I do know the flour can absorb this liquid much easier this way . If you try my way please let us know how well you have done.
I hope you will try this technique & enjoy the rest of the day.

Thank you for your tips, Freshkid. Have you tried this technique with cupcakes for this recipe? I would be more willing to try it again for cupcakes if this was a tried and true method. I have made other butter cakes from The Cake Bible and all have turned out.

I’m baking this recipe again, this time in the suggested cake pan, so hopefully I won’t have the same issue as I did with the cupcakes.